
The Vedic Detox Bundle
·
April 7th Menu
The Laroot World detoxifying bundle is a holistic way to nurture recovery from an inflammatory lifestyle. Our soups, stews, broths, teas, and light dishes will restore your body and mind to its optimal functionality. Working with our TCM and Ayurvedic medical advisors, we have designed a three-day reset program that does not limit beautiful and abundant daily meals while supporting the body’s natural ability to detoxify and heal.
Monday's Menu
Morning & Breakfast :
Ama Broth & Ayurvedic Breakfast

Ayurvedic Breakfast
Parts included:
- Ayurvedic Breakfast
Heat in a 300-degree oven for 3 minutes, microwave for one minute, or enjoy room temperature.
Laroot Ayurvedic Brunch is based on principles explained to us by Dr. Avilochan Singh. It features spicy steamed apples, sweet potato puree, and stewed dark greens. Transport yourself to an ashram in the Indian Himalayas as you set yourself up for an optimally healthy day!
Ingredients: (Halwa) sweet potato, cinnamon broth, butter or vegan butter (Vegetables) bloomsdale spinach, leek, zucchini, (Stewed Apple) gala apple, mango chutney; mango, light brown sugar, star anise, cardamom, clove, cinnamon
Afternoon & Lunch:
Smoked Turkey Broth & The Nowruz Ash

Nowruz Ash
Parts included:
- Nowruz Ash
- Gluten-Free Bread
Preparation: In a small pot heat for 3–4 minutes over medium heat or microwave for 1–2 minutes. Enjoy with the gluten-free bread.
Āsh means "thick soup" in Iranian languages and is traditionally eaten on Nowruz, the Persian New Year. Our take on this heart-healthy dish is gluten- and dairy-free and features a variety of beans and green lentils for an excellent source of protein, fiber, and B vitamins. The spinach and herb mix further enhances this dish's rich mineral and phytochemical profile, providing powerful immune-boosting and anti-inflammatory health benefits.
Ingredients: Vegetable Broth (Water, Onions, Celery, Carrots, Thyme, Garlic), Chickpeas, Lentils, Gluten Free Bread (seeded) (Water, Potato starch, Tapioca Starch, Potato starch, Grains & Seeds mix (Chia, Ground Flax, Pumpkin seeds, Sunflower seeds, Millet), Soybean oil, Soy flour, Yeast, Tapioca starch, Sugar, Salt, Xanthan gum, corn starch, Cellulose fibers, Guar gum, Baking soda, Lactic acid), Spinach, Spring Onions, Onions, Parsley, Dill weed, Mint Leaf, Extra Virgin Olive Oil, Garlic, Kosher Salt, Black Pepper, Turmeric
Evening & Dinner:
Bone Broth & The Tom Khan
The Tom Khan
Tuesday's Menu
Morning & Breakfast:
Wakame Broth & Kate Meshi

Kate Meshi
Parts included:
- Kate Meshi
- Seaweed Salad
Heat in a 300-degree oven for 10 minutes or microwave for 2 minutes.
Loosely translated as "supplemented rice," katemeshi is a humble Japanese dish that was developed to enhance rice—for centuries a precious commodity—during times of food scarcity. Laroot's vegan take on katemeshi mingles sticky, vaguely sweet sushi rice with abura-age (slices of fried tofu) for protein and energy, burdock root for blood purification, carrot for vitamin A, daikon for vitamin C, and mushrooms for selenium.
Ingredients: sushi rice, aburagag, burdock root, carrot, daikon, mushoom, wakame, pickled cucumber, pickled eggplant, rice wine vinegar, chili oil, sesame seed, sesame oil
Afternoon & Lunch:
Roasted Chicken Broth & Olla Podrida

Olla Podrida
Parts included:
- Olla Podrida
- Tomato and Pepper Salad
Preparation: Heat over medium heat for 4 – 5 minutes or in the microwave for 1 – 2 minutes. Serve with the side salad and enjoy!
Rooted in medieval Spanish history, Olla Podrida remains a symbol of community, bringing families together around the table. Laroot version embraces a lighter approach with chicken breast (a warming protein in TCM) and chicken chorizo in place of traditional ingredients like pig’s ear, pork ribs, and sausages. A melody of kidney beans, chickpeas, potatoes, savoy cabbage, leeks, and tomatoes pays homage to this soup's roots. The flavors remain hearty and rich, infused with garlic, celery, onions, olive oil, and warming spices like thyme, coriander, saffron, and bay leaf.
Evening & Dinner:
Daikon Broth & TCM Soup
Parts included:
- Chinese Herbal Soup
- Goji-Berry Garnish
- Long Grain Jasmine Rice
Preparation: Heat in the pot for five minutes until simmering or microwave for 2 - 3 minutes. Finish with the goji-berry garnish. The rice should be microwaved for 1 – 2 minutes.
This recipe draws from remedies of Traditional Chinese Medicine that are highly healing and detoxifying. Goji berries nourish and tonify the liver and kidney & improve immunity due to their antioxidant properties. The Chinese yam balances yin energy, regulates blood sugar levels, and can improve digestive health. And Chinese herbs like ginseng balance hormones and nourish the blood.
Wednesday's Menu
Morning & Breakfast :
Ama Broth & Ayurvedic Breakfast

Ayurvedic Breakfast
- Ayurvedic Breakfast
Heat in a 300-degree oven for 3 minutes, microwave for one minute, or enjoy room temperature.
Laroot Ayurvedic Brunch is based on principles explained to us by Dr. Avilochan Singh. It features spicy steamed apples, sweet potato puree, and stewed dark greens. Transport yourself to an ashram in the Indian Himalayas as you set yourself up for an optimally healthy day.
Ingredients: (Halwa) sweet potato, cinnamon broth, butter or vegan butter (Vegetables) bloomsdale spinach, leek, zucchini, (Stewed Apple) gala apple, mango chutney; mango, light brown sugar, star anise, cardamom, clove, cinnamon
Afternoon & Lunch:
Mushroom Broth & Ajiaco Columbiano

Ajiaco Colombiano
Parts included:
1. Chicken or Herb and Potato Soup
2. Capers
3. Crema (depending on dietary preference)
In a pot, heat the soup for 5 minutes until simmering or microwave for 2 – 4 minutes. Top with the capers and crema
The origins of this dish are heavily debated between Colombia, Peru, and Cuba, but we discovered it through a friend from Bogota who swears by it as a cure-all. A satiating chicken stew full of vitamins, minerals, protein, and antioxidants makes it a dish that strengthens the immune system and aids in disease prevention. The main event here is Guascas, a plant that grows in the Andes Mountains of Colombia and is referred to as the 'gallant soldier' in English-speaking countries. It adds such a distinct herbaceous flavor unique to Ajiaco.
Ingredients: Potatoes, Corn, Spinach, Vegetable Broth (Water, Onions, Celery, Carrots, Thyme, Garlic), Chicken, Creme Fraiche, Onions, Spring Onions, Garlic, Kosher Salt, Capers, Oregano, Black Pepper
Evening & Dinner:
Bone Broth & Mali Mafe
